Mango Cake

 

COMP0SITION
 

 

  

1.

MANGO MOUSSE

500 G
125 G
500 G
50 G

MANGO PULPE
GELEE BAVAROISE
WHIPPING CREAM
PREGEL FLAVOUR

Method

MIX WELL THE PULPE AND GELEE BAVAROISE THEN ADD THE WHIPPING CREAM

2

BISCUIT JOCONDE

500 G
375 G
375 G
325 G
100 G
100 G
60 G

WHOLE EGGS
ALMOND POWDER
ICING SUGAR
EGG WHITE
SUGAR
FLOUR
BUTTER

Method

MIX TOGETHER ALMOND POWDER AND ICING SUGAR AND FLOUR WHIP EGGS WHITE AND SUGAR THEN MIX GENTLY TOGETHER POUR ON THE MELTED BUTTER

 

 

YIELD 

3 TRAYS 60/40 CM

BAKING TIME

8 MN AT 220°

 

 

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